October 9, 2017
Celebrate the fall season with these paleo friendly muffins. They are a smooth blend of pumpkin, spices and chocolate. We find these muffins pair well with a cold glass of almond milk.
Gluten Free, Dairy Free, Grain Free, Paleo Friendly
2 cups Super-Fine Almond Flour, blanched whole almonds
1/4 cup Coconut Flour
1 tsp Baking Soda
1 tsp Cinnamon
1 1/2 tsp Pumpkin Pie Spice
1/2 tsp Sea Salt
3/4 cup Organic Canned Pumpkin (unsweetened)
2 Pasture Raised Eggs
1/2 cup Organic Maple Syrup
1/4 cup Organic Cold Pressed Coconut Oil, melted and cooled
1 tsp Vanilla Extract
1/2 cup Enjoy Life Dairy Free Mini Chocolate Chips
1Preheat your oven to 350 degrees. Line a single cupcake tin with parchment paper liners. I prefer to use the Unbleached Large Baking Cups by If You Care.
2Begin my adding your dry ingredients to your mixer and whisking to remove clumps.
3Add pumpkin, eggs, maple syrup, coconut oil and vanilla extract to dry mixture. Stir until well incorporated.
4Fold in dairy free mini chocolate chips.
5Scoop batter into muffin tin using a 1/4 cup to ensure equal sizing. Smooth out the tops.
6Bake for 20 to 23 minutes or until a toothpick comes out clean.
7Store muffins in the refrigerator.
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